Award Winning Deer Camp Chili
If you’re looking for a flavorful and hearty venison chili recipe to fill your belly and warm your soul after spending hours in the deer stand, look no further - - -
This venison chili makes a very large batch—enough to feed the entire crew up north at deer camp! It also freezes well if you have any left over—which you probably won’t ;) This chili tastes best the second, or even third day—allowing all of the flavors to fully incorporate. And yes, I won 3rd place in a chili contest on my birthday last year using this recipe!
Ingredients
3-5 lbs. ground venison
Approximately 1-1/2 tbsp. ground cumin, divided
Approximately 1 tbsp. garlic powder, divided
Salt and pepper, to taste
(2) 28 oz. cans crushed tomatoes
(2) cans fire roasted diced tomatoes
(3) 15.5 oz. cans kidney beans
15 oz. can black beans
15 oz. can whole kernel sweet corn
32 oz. beef broth
6 oz. can tomato paste
(3) jalapeños, diced
(3) green bell peppers, diced
(3) onions, diced
(3) Roma tomatoes, diced
2 tsp. chili powder
2 tsp. cayenne pepper
1 cup shredded pepper jack cheese
1 cup shredded queso cheese
1 cup shredded sharp cheddar cheese
Serving suggestions:
Sour cream
Cilantro
Limes
Green onions
More shredded cheese
Instructions
Grab a large stock pot and add your ground venison. I used 4.5 lbs. worth of meat this time. Add a drizzle of olive/canola oil if needed since venison does not render much fat. Season venison with 1/2 tbsp. ground cumin, 1/2 tbsp. garlic powder, salt and pepper.
Brown the ground venison over medium heat.
While waiting for the venison to brown, drain and rinse off the kidney beans and black beans with cold water.
To the stock pot, add the crushed tomatoes, fire roasted diced tomatoes, kidney beans, black beans, corn, beef broth, and tomato paste. Stir to combine. Bring to a boil, then turn heat down to low.
Add in the jalapenos, bell peppers, onions, and Roma tomatoes. Let simmer for at least 30 minutes (1 hour is better), stirring occasionally and scraping bottom of pot to make sure nothing is sticking/burning.
Stir in the cheeses and add the remaining spices. Taste and adjust seasonings as needed.
Serve hot and top with sour cream, cilantro, and more cheese!
Deer Camp Chili
Ingredients
- 3-5 lbs. ground venison
- Approximately 1-1/2 tbsp. ground cumin, divided
- Approximately 1 tbsp. garlic powder, divided
- Salt and pepper, to taste
- (2) 28 oz. cans crushed tomatoes
- (2) cans fire roasted diced tomatoes
- (3) 15.5 oz. cans kidney beans
- 15 oz. can black beans
- 15 oz. can whole kernel sweet corn
- 32 oz. beef broth
- 6 oz. can tomato paste
- (3) jalapeños, diced
- (3) green bell peppers, diced
- (3) onions, diced
- (3) Roma tomatoes, diced
- 2 tsp. chili powder
- 2 tsp. cayenne pepper
- 1 cup shredded pepper jack cheese
- 1 cup shredded queso cheese
- 1 cup shredded sharp cheddar cheese
- Sour cream
- Cilantro
- Limes
- Green onions
- More shredded cheese
Instructions
- Add ground venison to a large stock pot. Add a drizzle of olive/canola oil if needed since venison does not render much fat. Season with 1/2 tbsp. ground cumin, 1/2 tbsp. garlic powder, salt and pepper.Brown the ground venison over medium heat.
- Drain and rinse off the kidney beans and black beans with cold water.To the stock pot, add the crushed tomatoes, fire roasted diced tomatoes, kidney beans, black beans, corn, beef broth, and tomato paste. Stir to combine. Bring to a boil, then turn heat down to low. Add in the jalapenos, bell peppers, onions, and Roma tomatoes. Let simmer for at least 30 minutes (1 hour is better), stirring occasionally and scraping bottom of pot to make sure nothing is sticking/burning.
- Stir in the cheeses and add the remaining spices. Taste and adjust seasonings as needed.
- Serve hot and top with sour cream, cilantro, and more cheese!
